• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

• Journal of Korean Society of Forest Science
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• v.81 no.4
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• pp.337-345
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• 1992

In this research, a kinematic wave model was applied for the runoff analysis, Regulation of streamflow was estimated by the calibration of roughness coefficient as a parameter. The data analyzed were obtained from Ananomiya and Shirasaka experimental basins at Tokyo University Forest in Aichi. Estimation methods and characteristics of roughness coefficient as a evaluation method of hydrological function of forest are summarized as follows ; 1. Roughness coefficient($N_s$) indicates the resistance of hillslope to the flowing water of surface runoff. There exists an hypothesis that resistance of hillslope to flowing water increase with the growth forest and development of the $A_o$ layer. 2. Roughness coefficient($N_s$) was estimated by the parameter when the stream direct runoff was calculated by using the kinematic wave. 3. Secular change of '$N_s$' in ananomiya has a curve which has an upper limit and increases exponentially near the limit. The curve quickly increased from 1935 to 1945 when results of afforestation for erosion control were thought to be effective. On the other hand, slight increase of '$N_s$' in Shirasaka indicates that there was not such a big change in the surface of soil layer. 4. The increase of '$N_s$' was related with decrease of direct runoff and increase of base flow. It was recognized that the rate of direct runoff decreased with the improvement of forest physiognomy and the rate of base flow was increased. But absolute value of water runoff per one storm decreased in chronological order.

• Journal of Korean Society of Forest Science
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• v.105 no.1
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• pp.93-102
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• 2016

This research was conducted for major cultivated chestnut (Castanea spp.) in Korea to compare chestnut quality characteristics according to storage temperatures ($4^{\circ}C$ vs. $-1^{\circ}C$) and cultivars. Color, hardness, soluble solids content (SSC), rate of decay and sensory evaluation were investigated during 16 weeks storage. Cultivars 'Tsukuba' and 'Ishizuchi' showed the least pericarp color change while cultivars 'Riheiguri' and 'Daebo' showed the most pericarp color change during storage. Chestnut fruits stored at $-1^{\circ}C$ showed less pericarp color change than those stored at $4^{\circ}C$. Cultivars 'Arima' and 'Tanzawa' exhibited the decrease tendency of hardness with lowest hardness during storage at $-1^{\circ}C$. Chestnut fruits stored at $4^{\circ}C$ showed high hardness than those stored at $-1^{\circ}C$. Cultivars 'Riheiguri' showed the highest increase of SSC, while cultivar 'Arima' showed the lowest increase of SSC after 16 weeks of storage. The SSC increased in nuts from all cultivars at both temperatures, but nuts stored at $-1^{\circ}C$ showed higher increases in SSC than nuts stored at $4^{\circ}C$. Cultivars 'Ishizuchi' and 'Riheiguri' showed high rates of decayed nuts in contrast to cultivars 'Daebo', 'Okkwang' and 'Tanzawa' that showed low rates of decayed nuts during storage. The chestnut fruit stored at $-1^{\circ}C$ showed less decay than fruit stored at $4^{\circ}C$. Texture and sweetness were tested for sensory evaluation. Among the tested cultivars, 'Riheiguri', 'Daebo' and 'Tsukuba' showed hard texture and very sweetness, while 'Tanzawa' showed relatively soft texture. 'Arima' and 'Okkwang' showed weak sweetness during storage. Nuts stored at $4^{\circ}C$ exhibited harder texture than nuts stored at $-1^{\circ}C$ while $-1^{\circ}C$ exhibited more sweetness than nuts stored at $4^{\circ}C$. Chestnuts for hard texture and short-term storage (less than one month), $4^{\circ}C$ will be a proper storage temperature, while in order to store long-term (more than 4 month), $-1^{\circ}C$ will be a proper storage temperature. Result from this study provide base-line data of postharvest management for Korean cultivated chestnut as well as contributing increased product value and income for chestnut producers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.862-869
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• 2009

This research was performed to acquire fundamental data to be used in developing school foodservice monitoring programs by investigating the actual operational conditions and views of dietitians and students' parents on foodservice monitoring. A questionnaire was provided to the parents and the dietitians of 100 school foodservice establishments in Ulsan area for one month (June, 2007). The questionnaires of 51 foodservice establishments from dietitians and parents were collected (response rate 51%). The collected data from the questionnaires were statistically analyzed using the SAS package program. In terms of the study subjects, 98.0% of the school foodservices were direct managed. The knowledge of HACCP of the students' parents included 'know well' (52.6%), 'know a little bit' (8.8%), and 'do not know' (38.6%). 90.2% of the subjects were monitoring school foodservice regularly. The performance rates of school foodservice monitoring by the students' parents were in the order of: inspecting food materials (95.4%), food preparation (92.7%), and cleaning and facilities sanitation (88.1%). Of the students' parent respondents, 64.1% received preliminary monitoring education regularly, in the order of inspecting food materials (70.9%), food preparation (67.5%), and cleaning and facilities sanitation (60.9%); menu planning (45.5%) was the most highly required item for preliminary education. The understanding degree, in terms of the foodservice preliminary education, was 3.10 points, and the effects evaluation scores of the preliminary education by the dietitians was 3.18 points out of 5 points. The evaluation results for both the importance and performance about the foodservice monitoring items, as evaluated by the students' parents, indicating that importance was higher than performance in 7 of the foodservice monitoring items. The highest item for both importance and performance was 'food preparation'. There were no differences between the importance and performance of the foodservice monitoring items, regardless of whether or not the students' parents had preliminary education, suggesting that the preliminary education of the students' parents was not effective so far. In conclusion, in order to maximize the effectiveness of students' parent foodservice monitoring programs, it is necessary that students' parents participate voluntarily and perform foodservice monitoring regularly. Also, the preliminary education should be offered prior to performing monitoring, considering the demands and the characteristic of the students' parents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1305-1312
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• 2010

The purpose of this study was to investigate the perception and satisfaction on the nutrition counseling service for patients consuming a therapeutic diet at hospitals in Busan. The subjects were 153 inpatients at five hospitals with over 400 beds each. The research was performed through the interviewing process using questionnaires conducted from January to February, 2008. In a total of 88 patients, 57.5% had experienced nutrition counseling and were through the motives of counseling with doctors 64.2% and themselves 29.3% of the patients. In the method of nutrition counseling, 58% of the patients had an individual counseling. In the patients' perception on the nutrition counseling, 75.0% of the patients understood very well, 83.0% of them perceived the explanation as very important, 79.5% were very satisfied and 78.7% were helped in nutrition-management. On a scale of 5.00 for the nutrition counseling satisfaction, the average scores were 3.80 for 'explanation of knowledge', 3.71 for 'cognitive communication skills', 4.05 for 'effective communication skills' and 3.60 for 'facilitation skills'. The items of low scores in the nutrition counseling satisfaction were 'follow up diet-therapy after discharge', 'providing to personalized nutrition information', 'presentation of specific menu' and 'methods of menu planning'. There were significant (p<0.01) positive correlation between perception and satisfaction on the nutrition counseling. Therefore, it was suggested that dietitians increase the patients' satisfaction on the nutrition counseling with developing the model based on the patient-centered counseling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.796-804
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• 2010

This study was conducted to compare and analyze the qualitative property of MLT (mulberry leaf tea) and FMLT (fermented mulberry leaf tea) based on the antioxidant, anticancer activities of various extracts. When the antioxidant activity of MLT and FMLT extracts was evaluated, the electron donating activity was found to increase proportionally as the concentration of each extract increased. In addition, the extract of FMLT showed a higher electron donating activity than that of MLT. Furthermore, the ethanol extracts showed the highest electron donating ability. When the SOD activity was evaluated, it was also found to increase proportionally with the concentration of each extract. Furthermore, the SOD activity of the ethanol extract group was the highest, whereas the SOD like activities of both MLT and FMLT were similar. When nitrite decomposition was evaluated for each pH, the highest value was observed at pH 1.2. Finally, the nitrite deleting ability was the highest for the ethanol extracts. When each extract of MLT and FMLT was analyzed in vitro for anticancer effects, they were found to decrease the number of cancer cells proportionally as the concentration of extract increased for both HeLa cells and MCF-7 cells. Furthermore, FMLT was found to exert a greater inhibition of cancer cells than MLT. Among the extract groups, the ethanol extract induced the greatest inhibition of the development of cancer cells, and these effects were greater against MCF-7 cells than HeLa cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1808-1815
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• 2016

In this study, quality characteristics of three different kinds of Gat Kimchi, added with Cheonnyuncho fruit (C-fruit) water extract, Cheonnyuncho cladodes (C-cladodes) water extract, and without Cheonnyuncho water extract (control group), were investigated during storage for 80 days at $5{\pm}1^{\circ}C$. In terms of mineral content of Gat Kimchi, C-fruit group showed higher calcium and zinc contents than the control group, whereas Cheonnyuncho groups showed higher iron content, and C-cladodes showed higher potassium content than the control group. The pH was mostly higher in Cheonnyuncho groups than in the control group until 40 days of storage, whereas the pH of the C-cladodes group significantly decreased after 60 days. On the other hand, titratable acidity showed the reverse tendency during storage. Hunter's color L, a, and b values all increased during the storage period. The hardness value was significantly higher in Cheonnyuncho groups than in the control group after 40 days of storage, and hardness value of the C-fruit group was significantly higher than those of the other groups after 80 days of storage. In terms of sensory evaluation, there was no significant difference between the control group and Cheonnyuncho group during fermentation. As a result, the study suggests that addition of C-fruit extracts increase nutrition and function of Gat Kimchi during storage.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.1
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• pp.39-47
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• 2016

Younger starters to be ready on the entrepreneurial performance and raising and producing potential creative person who demonstrates entrepreneurial spirit are not only important factor for added value creation along with national growth but also economic development to join the ranks of advanced countries. Thereby, a lots of interests and supports are focused in entrepreneurship and the startup activities. However, to create business achievement, we should nurture successful entrepreneurship based on using infrastructure in entrepreneurial ecosystem induced by aggressive investments and supports of the policy. Therefore, this study is empirical test of 203 young CEO of techniques which possibly create added value and national development, inventive type in knowledge service and opportunity type. Research finding is that entrepreneurship and entrepreneurial preparation have meaningful effects on the performance and the ready state. Entrepreneurship has no direct effects on entrepreneurial infra system. Entrepreneurial preparation has meaningful effects on entrepreneurial infra system. We induced that it is hard to earn business achievement by only using entrepreneurial infra system in that entrepreneurial infra system has no effect on business achievement. Lastly, entrepreneurship infra system has no relationship as mediating effects with effects of entrepreneurship on business achievement in mediating effect test. While young CEOs with entrepreneurship create business achievement without using entrepreneurship infra, entrepreneurship infra has relationship as mediating effect with effect of entrepreneurial preparation on business achievement. Namely, we induced the result that using entrepreneurship infra aggressively improve achievement in entrepreneurial preparation. Through this study, we need entrepreneurship education for young CEOs and effort to develop entrepreneur's competence to improve achievement and we concluded that approaching systematically in entrepreneurial preparation and using various entrepreneurship infra aggressively are important factors to improve achievement.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.1
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• pp.189-206
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• 2012

It is urgently requested to innovate the management process of business-service areas in all industry such as financial business, services and manufacturing because of recent business trend - de-manufacturing trend and the weight increment of service in all industries. Many enterprises introduce various management - innovation methodologies in order to meet the rapidly changing business environment. Especially in Korea, it is a vogue to introduce the innovation methodology of the advanced company's. According to this style, the six sigma has been introduced over 10 years since late 1990's and it has become a synonym of innovation indeed. But the result of six sigma introduction has not reached to the level of expectation in its beginning. And the "Lean" have been introduced in Korea in the situation of global financial crisis, economic slump and the pursuit of developing country such as China. Many Korea companies pay attention to the "Lean" innovation activity because the TPS(Toyota Production System) is the matrix of Lean and is the motive power of Toyota growth. In this study, it was analyzed for the evolution course, distinctive features and effects of Lean management and was examined for the difference of Lean management between manufacturing industry and business-service areas. From this results, the characteristics of Lean management in business-service was analyzed. After survey of innovation agent in Korea company, the Lean model of business-service Industry was developed and applied. This study will be worthy to show the right direction to the enterprises which are to apply lean methodologies, or the enterprises which examine lean management for competitive advantages or the peoples who research the same topics.